|Recipe : Entry # 5284|
|1 (1-ounce) package Hidden Valley Ranch Dry Salad
1 1/2 cups sour cream
1 1/2 cups mayonnaise
1 9-inch pan Tex-Mex cornbread*, crumbled
2 16-ounce cans pinto beans, drained
3 large tomatoes, chopped
1 cup chopped green peppers
1 cup green onions
2 cups shredded cheddar cheese
10 slices bacon, cooked and crumbled
2 11-ounce cans whole kernel golden sweet corn, drained
|Combine salad dressing mix, sour cream and mayonnaise. Set aside. Place half of the crumbled cornbread in the bottom of a large serving dish. Top with half of beans. Combine tomatoes, pepper, onions. Layer half o f this mixture over the beans. Layer half of cheese, bacon, corn and reserved salad dressing mixture. Repeat layers using remaining ingredients. Garnish as desired. Cover and chill two to three hours before servings.
*Prepare cornbread with green chilies and a pinch of sage.